Italian Beer Bread & Sundried Tomato Butter recipe, an easy bread with a quick sundried tomato butter spread. A great homemade snack or appetizer recipe.
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Homemade Italian Beer Bread for some winter baking today! Happy New Year! Sorry it’s been awhile since I’ve posted. I’ve been in the post-holiday-get-back-to-reality craziness. I’ll spare you from the endless boring details. I hope you had a nice holiday season and that your year is off to a great start! Coming up in the next month or so, I have some Super Bowl and party appetizers, some healthy recipes for those New Year’s resolutions, some Valentine’s Day treats, and I’m sure there will be a cocktail in there too. Might even be a new giveaway soon so stay tuned! To start off the year, I thought a quick and easy recipe was in order, so I decided to give an Italian Beer Bread a try!
I’m sure you’ve seen many beer bread recipes. I fell in love with beer bread years ago at a Tastefully Simple Party. I love their beer bread and thought I’d try to make the Tastefully Simple beer bread at home. This version has an Italian twist with some Parmesan cheese and seasonings. I also had some sundried tomatoes in my fridge so thought I’d mix that with some butter for a quick and easy spread. This bread is easy to put together. The only not so quick part of the recipe is that the bread takes about an hour to bake. But there’s no yeast or rising time with this bread so that saves some time!
First mix all the dry ingredients in a bowl together. I added Parmesan cheese and some herbs/spices for an Italian variation but you could omit them and have regular beer bread or use your favorite cheese and herbs/spices.
I forgot to mix the ingredients before I added the beer, OOPS! So mix the dry ingredients all together, THEN add the beer and mix until the dough is JUST combined. Don’t overmix. You can use any kind of beer. Just make sure it’s a beer you like. :) Instead of the beer, you could also substitute any carbonated beverage.
The dough will be sticky. Very, very sticky…
Place it in a lightly greased bread pan that is about 9×5-inches. I just sprayed my pan with some nonstick spray. Drizzle the butter on top of the dough (optional).
Bake the beer bread at 350 degrees for about 50-70 minutes. The time will vary a lot depending on the size of your bread pan. The bread should be browned and crispy around edges. I think I should have cooked mine a tad longer. I suggest checking your bread periodically and if it starts getting too brown on top too soon, you can cover it loosely with some aluminum foil to finish cooking. If you add butter on top though, you probably won’t have that problem.
Let it cool a little then take the bread out of the pan. I love this beer bread warm out of the oven. Although, it’s also great toasted!
While the bread is in the oven you can make the butter. Just add the sundried tomatoes, butter, salt, and pepper in a small food processor and process until smooth. Make sure your butter is softened to room temperature before blending everything together otherwise it will be chunky.
If you don’t have a food processor you can just chop the tomatoes very finely and stir into the butter with the salt and pepper.
Enjoy! I bet this dough would also make great mini or regular size beer bread muffins!
Italian Beer Bread & Sundried Tomato Butter
- 3 1/2 cups (15 oz.) all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup grated parmesan cheese
- 1 tablespoon baking powder
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 12 ounces beer
- 2-3 tablespoons unsalted butter melted (optional)
- Preheat oven to 350 degrees F. Spray a 9x5 inch bread pan with nonstick cooking spray.
- In a large bowl, whisk together flour, sugar, cheese, baking powder, Italian seasoning, 1 teaspoon salt, garlic powder, onion powder, 1/4 teaspoon pepper until well combined. Pour in beer and stir until just combined.
- Place dough in prepared bread pan. Spoon 2-3 tablespoons of butter on top of bread if desired.
- Bake bread for about 50-70 minutes or brown and crispy around edges. Cool slightly then remove from pan.
- Meanwhile, place 1/2 cup butter, sundried tomatoes, 1/4 teaspoon salt, and 1/8 teaspoon pepper in food processor and process until smooth. Serve with bread.